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Bittersweet Chocolate Truffles

Bittersweet Chocolate Truffles	Opens photo in lightbox. Hit Escape or X to exit lightbox.
  •  4.9 stars stars based on 17 reviews
  •   100% would make this again
  • Review this recipe  Read reviews
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1/3 cup heavy cream
4 ounces bittersweet chocolate, finely chopped
1/2 cup cocoa powder

Heat the cream almost to a boil. Put the chopped chocolate in a medium bowl, pour the hot cream over it, and whisk gently until the chocolate is completely melted and the mixture is smooth. (Hint: up until this point, this is just a simple ganache). Allow to cool and harden. When ganache is solid enough to manipulate, scoop into 1" balls and roll in cocoa. Yield: Makes about 24 truffles or 2/3 cup of ganache.

Note: Recipe adapted from Fine Cooking Magazine, Winter 2003 issue.

Photo by sassyradish under Creative Commons license.

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Reviews of Bittersweet Chocolate Truffles:

1-5 of 17 reviews   Next >>

  A cookie baker in Minnesota  Oct 25, 2018
Would make this again.
Yummy 5 stars

  ChocolateLoverForever in PA.  Jul 9, 2014
Would make this again.
Once the ganache was at room temperature, I grated fresh orange rind and added some instant coffee granules.(1T. of each) Subtle overtones made it very tasty and enhanced the chocolate flavor. 5 stars

  A cookie baker in Canada  Dec 12, 2013
Would make this again.
Wow...This is an amazing recipe. I found it the other day, and love it. It is very easy to make with great results! 5 stars

  Niki in Mn  Dec 15, 2012
Would make this again.
Couldn't tell when it was hard enough to roll... They looked like rocks rather than balls. 3 stars

  A cookie baker  Dec 15, 2012
Would make this again.
awsome 5 stars

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